• 한국식품조리과학회지
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• 제24권4호
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• pp.525-535
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• 2008

This survey was conducted to assess dining-out behaviors and menu preferences of university students in the Seoul area. The results were as follows: 1. 65.2% ate out rarely for breakfast and 73.1% ate out frequently for lunch, whereas 20.9% occasionally ate out for lunch. The frequency of dining out for breakfast was influenced by age, gender, and major but the frequency of dining out for lunch was significantly correlated with age(P < 0.01). 79.2% of females dined out frequently, but 62.3% of males reported doing so(P < 0.001). 65.2% ate out frequently for dinner and 31.6% did so occasionally. 34.2% dined out frequently for snacks, and 53.5% did so occasionally. 2. Factors to consider in dining out were as follows: taste > preference > price > persuasion > nutrition. The motivations for dining out were as follows: convenience > favorite food > difficult to prepare lunch box > difficult to carry lunch box > habit. This factor was correlated significantly with age(P < 0.05) and residence type(P < 0.001). Problems with dining out were listed as follows: unbalanced nutrition > price > sanitation > variety of menu > taste. This factor was correlated significantly with age(P < 0.05), alcoholic beverage use(P < 0.01) and smoking(P < 0.01). 3. Foods selected for meals when dining out were as follows: Korean style > Western > Japanese > noodles > Chinese. The expense(in won) of dining out for lunch was as follows: 3,000${\sim}$5,000 > 2,000${\sim}$3,000 > over 5,000 > under 2000. Problems to be corrected in Korean-style food were as follows: variety of menu > price > using personal dish. 4. Korean foods preferred in each cooking style when dining out were as follows: beef rib > kimchi-jjigae > bulgogi > doenjang-jjigae > bibimbab. Chinese foods selected were as follows: tangsuyuk > jajang myeon > jjambbong > gganpunggi > bokeumbab. Preferred Western foods were as follows: spaghetti > steak > pork cutlet > pizza > ribs > chicken. Preferred Japanese foods in meals when dining out were as follows: sushi > hoe > udong > pork cutlet > soba. Preferred noodle foods selected when dining out were as follows: ddukboki > ramyeon > mandu > guksu > sundae > gimbab >. Preferred baked foods for dining out were as follows: cake > pizza > loaf bread > baguette > sandwich > hamburger > doughnut > cream bread.

• 대한영양사협회학술지
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• 제5권1호
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• pp.74-84
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• 1999

The purpose of this study was to investigate a plan of middle/high school foodservice systems which could properly provide nutrition for juveniles' health. Questionnaires were developed and distributed to: 245 middle schools with 271 parents, 328 students, 180 teachers, and 345 administrators; 163 high-schools with 223 parents, 466 students, 179 teachers, and 163 administrators in Seoul and Kyunggi province. The results of this study were as followed. For the desirable feeding type as in-school meal plan, 62.2% responded to the current elementary school feeing type:10.3% responded to a lunch-box prepared at home; and 38.0% responded to free dining out type. For a feeding operation type, school administrators, teachers and parents favored the current school feeding systems in elementary schools with proportion of 68.2%, 47.7%, and 87.6% as respectively. Also, 20.3% of school administrators, 22.6% of teachers, and 6.9% of parents preferred contract management. A total of 27.6% of teachers, 9.2% of school administrators, and 3.7% of parents responded to a lunch-box prepared at home. There was a significant difference between the responses for establishing the main body of financial burden to solve the problem of financial burden which could be the most obstacle to bring middle/high school feeding system into operation. For the management of school feeding systems when brought into operation, 88.7% out of 470 responded schools and 89.9% out of 227 responded teachers reported that an expert should manage school feeding systems. For futuristic direction, an effective joint cooking type between schools which may be the way to solve the difficulties in securing the appropriate space and to decrease the financial burden, the problem of transportation for delivering feeding products, low quality of feeding, and sanitation can occur. Therefore, the distance between schools which operate a joint cooking system will affect as a major factor. Furthermore, concrete examination of plans for introduction of various types of school feeding and institutional devices for management system and supervision of operation should become a condition precedent.

• 대한지역사회영양학회지
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• 제10권5호
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• pp.654-667
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• 2005

To survey the different view points about food service programs among parents and teachers, 2 types of questionnaires, which consisted of attitude, perception, satisfaction and demand of the food service program in child education centers, were used. The data was collected from 2450 parents and 450 teachers who attended a child education center in 16 provinces, nationwide. SPSS was used for descriptive analysis and ANOVA test and $X^2-test$. The frinding results were as follows. 1. The average serving size of meal (lunch) were 80 meals per day and 167 meals per day at large institutions. Mean cost of snacks was 14,709 won per month and mean costs of lunch were 29,319 won per month. The mean price was not significantly different according to the scale of institution. The numbers of servings of lunch, morning snack and afternoon snack were 5, 3.4 and 3.5 times per week each. $56.4\%$ of the institutions served meals to children in classrooms, but the national/public institutions, which were attending elementary school, served meals in a dining place in the elementary school. 2. Teacher controlled serving portion size of snacks $(79.6\%)$ and lunch $(88.8\%)\;and\;30.1\%$ of teacher did not allow leaving lunch food. The ratio of knowing about preserved meals of the teacher who worked at a small institution was significantly higher than the teacher who worked at large institutions (p<0.01). 3. Between parents and teachers, several different view points about school lunch programs were detected. Most parents and teachers wanted that the school lunch to be fully cooked and served at the child education institution itself, but $12.2\%$ of parents and $14.4\%$ of teachers wanted a catering service. The teachers group preferred 'lunch box from home' and 'home partially prepared lunch' as an ideal meal serving type than the parent groups (p<0.01). And there were significantly different view points about price factors in school meals, teachers group highly answered that operating expenses must be added in meal prices. 4. The teacher groups' priorities of education activities during meal time were a significantly lower score than parents group in overall education activities. Teacher and parent groups pointed out that individual sanitation activities were most important of the education activities during meal time, but promoting good eating habits was the lowest score in both groups. 5. 'Improving taste and food quality' was most urgent in food service at child education centers, but there were significantly different view points between parent groups $(64.5\%)$ and teacher groups $(43.8\%)\;(p<0.05)$. They answered at a lower percent in 'employee qualified person' and 'cost control' point to improve food service, but there were also different opinions between the two groups (p<0.01). 6. As to the matter of the advantages and disadvantages of catering services, two group answered that the advantages of a catering service were 'convenience' and 'to solve facilities and labor problems', disadvantages were 'lower in food freshness' and 'sanitation problems'. There were also several different view pionts in catering services, the parents groups were more anxious about food sanitation than teachers. This study found several different view points about school food services among parents and teachers. To improve food services at child education institutions, there is a need to adjust the differences between the two groups through interactive communication channels and education and to employ dietitians as taking charge of adjusting roles between the two groups.

• Journal of Nutrition and Health
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• 제22권2호
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• pp.70-83
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• 1989

A nutrition survey of 209 children, 6 to 13 years old, in the namgok elemetnary school at Namsamyun, Yongin-gun, Kyonggi province, was undertaken in July of 1987, to investigate dietary and nutritional status. Mean value of hight was 98% of the Korean standard established by the Korean Standards Research Institute. However, in these terms, 7.7% of the subjects were proven to be short, mean value of weight was 94.5 of the Korean standard. However, in these terms, 9.3% of the subjects were proven to be moderatly underweight ; whereas 10.4% of the subjects were proven to be over weight. By the WHO criterion, 18.4% of the subjects showed lower figures of hemoglobin than anemic level of 12gm%/이. Mean urinary urea nitogen/creatinine ratio was 9.1$\pm$5.0 Carbohyudrate provided 68% of total energy intake ; protein accunted for 13% ; fat provided 19%. Energy intake was divided among breakfast, lunch, dinner and snacks in a percentage ratio of 22 : 44 : 24 : 13. The survey clarified that the elementary school feeding largely supplemented the inadequate intake of these chidren at home.

• 대한방사선기술학회지:방사선기술과학
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• 제41권6호
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• pp.627-635
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• 2018

The purpose of this study was to compare the job stress, job satisfaction, turnover intention, and job performance feelings of radiological technologists, physical therapists, and medical laboratory technologists working at university hospitals and general hospitals. The subjects were 114 general practitioners and 217 university hospital workers who are engaged in occupations of radiological technologists, physical therapists, and medical laboratory technologists in the age groups 20-50 years living in Incheon Metropolitan City. Data collection was conducted from April 1, 2017 to April 30, and data analysis was performed using the SPSS/WIN 23 statistical program. There were statistically significant difference in the job stress of medical technician by age, marriage, occupation, hospital size, position, parenting form, employment type, and lunch break. Job stress by occupation was highest in medical laboratory technologists, followed by radiological technologists and physical therapists. Job satisfaction was the highest among physical therapists. followed by radiological technologists and medical laboratory technologists. There were significant differences in age, occupation, parenting form, type of employment, and lunch break according to demographic characteristics. In order to reduce the job stress and job satisfaction of the medical technician working at the hospital, the development of the job environment should be sought and the hospital should also be removed from the authoritarian management system.

• 한국식품영양학회지
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• 제28권5호
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• pp.782-793
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• 2015

The purpose of this study is the examination of stress levels and the eating habits that are affected by stress, and the provision of basic nutritional education data for the improvement of the eating habits of students who have experienced stress-related nutritional problems. Using the BEPSI-K instruments, a questionnaire survey was administered to 327 student subjects (166 male and 161 female) in the areas of Seoul and Gangwon province. The subjects were classified into 3 groups (low-stress, medium-stress and high-stress), and 59 students (18%) belonged the high-stress group. The BMI readings of the Gangwon province students are significantly higher than those of the Seoul students. The survey results show that the lunch frequency and vegetable intake levels are lower in the high-stress group, whereas the intakes of hot spicy food is higher in this group; they also show that Gangwon province students had eating habits that are relatively undesirable compared with the Seoul students. There are significant differences between the Seoul students and Gangwon porvince students regarding residence type, household economic level, types of leisure activities and level of some stresses. The Gangwon province students ate occasionally breakfast, lunch and snacks, but their midnight snack consumption is relatively frequent compared with the Seoul students. The results of the survey indicate that the BEPSI-K score has a negative correlation with the following variables : sleeping time, economic level of household, degrees of satisfaction regarding appearance and academic achievements, lunch frequency and vegetable intakes. Desirable eating habits are essential for the maintenance of a favorable health status and for the stress-management of university students who need to be a healthy members of society in the near future. To facilitate the formation of desirable eating habits among university students, community-based nutritional assistance and appropriate nutritional education programs should be considered necessary.

• Journal of Nutrition and Health
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• 제37권10호
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• pp.928-937
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• 2004

The purpose of this study was to investigate the elementary school teacher's status and recognition of nutrition education (NE) in Incheon. A cross-sectional study was carried out using a self-administered questionnaire and subjects were 147 elementary school teachers. The results are as follows. Only 9.5% of the teachers had training in NE and 71.4% of the teachers with training increased concern about NE after training. As for experience of NE, 61.6% of the teachers experienced NE and more than half of them gave NE less than twice per month. There was a significant difference in reason for not giving NE between subgroups by teaching career; 57.7% of the teachers with career more than 10 years did not give NE due to too much other work. As for existence of nutrition educator in school, 48.9% of the teachers recognized its existence and 91.3% of them answered that dietitians have done NE. For correction of unbalanced diet, good table manner, and nutrition and growth, 97.9% of the teachers answered that NE is necessary in elementary school. As for proper time to start NE, 57.5% of the teachers answered kindergarten and 39,7% answered lower grade of elementary school. As for effective type for NE, 47.3% of the teachers answered NE as a part of other subject and 28.1 % answered NE as a separate subject. Also 69.8% of the teachers answered dietitian as suitable person for NE. As for newly establishing a NE subject, 37.9% of the teachers disagreed and as for most effective method for NE, 73.3% answered NE linked with school lunch program. Most of teachers recognized elementary school students' eating habit problem severe and change of their eating habit such as various food choice, no plate waste and good table manner after school lunch program. Therefore, it should be nationally supported that a standardized NE program is developed and coordinated among teachers, school lunch dietitian as NE specialist, family and community for elementary students' health and well-being.

• 한국지역사회생활과학회지
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• 제14권3호
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• pp.75-87
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• 2003

This study was conducted to find the number of meals skipped and the types of main meals consumed by people in Miryang and Daegu. The subjects consisted of elementary school students(ES), middle school students(MS), high school students(HS), college students(CS) and adults, divided into below the age of 40(AU) and above the age of 40(AA). Data were collected through a 7-day dietary record from 941 subjects. The definition of rice-based meal(RM) and wheat-based meal(WM) depends on the type of grain eaten in the main dish, rice or wheat flour, respectively, regardless of the menu. Out of all the meals consumed by the subjects during 7 days before the survey, 71.5% of the meals consumed were RM, 13.1 ％ of the meals consumed was WM and 12.5% of the meals was skipped. Of the meals skipped, breakfast-skipping was the highest with 27.1%. There's no difference by region and sex. But there were several differences by age. The rates of skipped meal were high for CS, AU, HS, and MS in order. Especially the breakfast-skipping for CS was highest as 47.9%. In the types of main meal, the rates of RM was highest at breakfast and lowest at lunch. The rates of RM was higher in Miryang than Daegu, and there was no difference by sex. The rates of RM was high for AA, HS, ES and AU in order. ES and HS, who had highest rates of WM, had the highest WM consumption at lunch. It is because of school food service at lunch. Since the younger population consumed more RM compared to the older population, it can be speculated that more WM will be consumed in the future. Also efforts need to be made to discourage skipping meals.

• 한국식생활문화학회지
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• 제11권3호
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• pp.317-326
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• 1996

The purpose of this study was to investigate several aspects of eating out behavior especially in relation to Korean food. Self-administered questionnairs were completed by 700 adults living Seoul and Kyunggi-do area from June to July 1994. The results were as follows: 1. The 68.4% of subjects ate outside home either frequently or occasionally. Lunch-eat-out was the most frequent and breakfast-eat-out, the least. Male subjects, adults under the age of 50, and students ate out more frequently. 2. The 70.3% of subjects spent less than 5000 won for the expense of eating out. Those under the age of 25 and students considered reasonable the expenditure of less than 3000 won for lunch and less than 5000 won for supper. But older adults and workers and housewives prefered $3000{\sim}5000$ won for lunch and $5000{\sim}15000$ won for supper. 3. Nayngmyun, bibimbap, jajangmyun, pizza, Broiled galbi, and pork cutlet were favorite eat-out dishes. Among Korean foods, bibimbap, Broiled galbi, nayngmyun, bulgogi and galbitang were frequently selected menues. While Korean dishes had a tendency to be selected as a first choice, noodle type dishes and western style fast food were prefered as a second and third choices. 4. Korean food restaurants received highest score in the food taste and familiarity evaluations. They also received good grade in such points as the nutritive value of food, amount of serving portion and the variety of menu. But as for the sanitation and food price, Korean restaurant scored the lower mark in comparison to noodle restaurant and fast food restaurant.

• 한국식생활문화학회지
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• 제17권2호
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• pp.171-184
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• 2002

The survey was conducted from Sep. to Oct. 2001 by questionnaires in order to investigate the patterns and preference of eating out of 321 workers men in JinJu. The frequency of eating out was different with the age of subjects and the purpose for which meals were eaten. However the price of a meal was not different with the purpose of eating out except for purchasing foods at lunch or dinner. Even though small group in 30s and 40s over aged, there are some peoples willing to pay for expensive foods for family or friends. So it needs to develop luxury food items which appeal to these target customer groups. Bibimbab(rice with assorted vegetables) and Naengmyun(cold noodle) had higher ranking for a lunch on the 26-list of famous dishes of commercial restaurents in JinJu. Subjects also preferred Hanjungshik(basic type of Korean menu pattern) and Haemultang(sea food casserole) for a dinner. They had preferences Hanjungshik, Sashimi, Beef Bulgogi for business, social, family meetings. They recommended Hanjungshik, Bibimbab, Beef Bulgogi, Jangeogui(grilled eel), Sashimi to foreign tourists for the best JinJu food with pride. Subjects liked Pizza, Hamburger, Soondae(Korean sausage) for a snack in a day and Pizza, Soondae, Yangnyeumtongdak(spicy fried chicken) were preferred for a snack at night.